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Creamy Pumpkin Soup with Ginger and Coconut Milk

Creamy Pumpkin Soup with Ginger and Coconut Milk

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ekilu Team

“ You're friends are going to be amazed when you serve them this puree...they've probably had pumpkin puree before, but never with coconut milk and ginger. This exotic tasting combination is exciting and different. Trust us and you'll see for yourself. ”

ingredients

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6

Difficulty

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Easy

Time

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25'

2 servings

Fresh ingredients

onion
onion

1 unit

ginger
ginger

2 tsp

butternut squash
butternut squash

11 oz

Pantry ingredients

salt
salt

2 pinches

olive oil
olive oil

1 tbsp

coconut milk
coconut milk

1 3/4 cups

Instructions

1
Dice the pumpkin into small cubes, and finely slice the onion.
2
Drizzle some oil into a pot and lightly brown the onion for 3-4 minutes over medium-low heat. Add the pumpkin to the pot and cook until golden.
3
After 3-4 minutes add the coconut milk and the water until all of the liquid covers the ingredients. Next, add your desired amount of salt, the grated ginger, and cover. Cook for 15-20 minutes over low heat.
4
After this time, remove from the heat, blend using a hand blender or blender and your puree is ready.

Tips & Tricks

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If you'd like the puree to be thicker, you can add some potato. Peel, and chop the potato before adding it to the pot with the water.

You can find other versions of a pumpkin puree in the "Soups" category in our explorer.

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